Ingredients:
- 2 cups grated coconut
- 1 cup rawa
- 1 1/2 cups half and half
- 3/4 cup milk (I used 1%)
- 1 3/4 cup brown sugar (adjust to taste)
Method:
1. Heat a thick bottomed pan or karai (wok) and cook the grated coconut, rawa with 1
cup sugar and 1/2 cup half and half till the mix comes together and starts leaving the
sides of the pan. In Bengali, it’s called paak.
2. Once it’s done, take in off the heat and roll them on your palm as little cylinders. You
won’t need any extra oil for the rolling.
3. In the meantime, heat the rest of half and half with milk and sugar on low heat till it
starts to thicken. It may take about an hour for the milk to become a thick creamy base.
Once it done, put the coconut and rawa pur in the milk and let it boil for another 5-10
minutes to let it absorb the milk and cream.
4. You can sprinkle some cardamom powder on top before serving. But I like it without it
to full savor the taste of milk, coconut and sugar cooked together.